Italian Garbanzo Salad
Karry Hosford
Ingredients
- 3 cups finely chopped fennel bulb
- 2 cups chopped tomato
- 1 3/4 cups finely chopped red onion
- 1 cup chopped fresh basil
- 1/3 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 garlic cloves, minced
- 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup (2 ounces) crumbled feta cheese
Preparation
Combine all ingredients except the cheese in a bowl; toss well. Let stand 30 minutes; sprinkle with cheese.
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"This can be served as a first course or antipasti with Italian food, or as a side to grilled chicken. It's even better the next day over salad greens." --CL Reader
- Yield: 8 servings (serving size: about 1 cup)
Nutritional Information
| Calories per serving: | 159 |
|---|---|
| Caloriesfromfat per serving: | 29% |
| Fat per serving: | 5.2g |
| Saturated fat per serving: | 1.3g |
| Monounsaturated fat per serving: | 2.3g |
| Polyunsaturated fat per serving: | 1.3g |
| Protein per serving: | 5.9g |
| Carbohydrate per serving: | 23.9g |
| Fiber per serving: | 5.9g |
| Cholesterol per serving: | 6mg |
| Iron per serving: | 2.2mg |
| Sodium per serving: | 368mg |
| Calcium per serving: | 103mg |